Free ebooks ==> www.Ebook777.com www.Ebook777.com Free ebooks ==> www.Ebook777.com Copyright © 2013 Agate Publishing, Inc All rights reserved No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording, or by any information storage or retrieval system without express written permission from the publisher Photos from Michael Maes Ebook edition 1.0 January 2013 ISBN-13: 978-1-57284-705-7 Agate Digital is an imprint of Agate Publishing Agate books are available in bulk at discount prices For more information visit agatepublishing.com Other titles in Surrey’s 101 series: Diabetes Cooking 101 Gluten-Free 101 Slow Cooker 101 www.Ebook777.com Vegan 101 Vegetarian 101 Agate Digital is an imprint of Agate Publishing Agate books are available in bulk at discount prices For more information visit agatepublishing.com Free ebooks ==> www.Ebook777.com Introduction As co-editors of Agate Surrey cookbooks, it didn’t take long for us to realize that we are both always on the lookout for the same thing for ourselves: recipes that are delicious, healthy, easy, and fast Pretty much from the day we started working together, we started trading our favorite Agate Surrey recipes on a regular basis While neither of us has formal culinary training, we have both edited, researched, and done informal kitchen testing of recipes for several years We have worked with—and learned a great deal from—some amazingly talented authors, chefs, and culinary editors as well And while we may never get to test all 10,000-plus recipes in our database, we will continue to try And as we go along, we’ll pick out the best ones to share with each other—and now you What started out as a friendly recipe exchange at our office has turned into a series we’re very proud of: the 101 series, which is a compilation of recipes from a wide range of Agate Surrey authors and editors Our hope is that these recipes will provide a rewarding and fun cooking experience for others like us, including busy professionals, parents, and those who are still learning in the kitchen Our books are made up of 101 of our favorite recipes by category—ones that are tasty, healthy enough for our families, easy to follow, and can be completed in a reasonable amount of time for those of us with busy schedules! To gear up your kitchen to prepare these recipes (and lots more!), browse through the Introduction’s Kitchen Equipment Basics section You’ll find lots of helpful information there on what you really need (and, by exclusion, what you don’t)! In the Basic Ingredients List section, you’ll learn about the pantry essentials you’ll see in many recipes in this book In the Common Cooking Terms section, you’ll get up to speed on many different types of cooking methods and the results each will yield Last, don’t forget to read through our General Cooking Tips section, which helps you get prepared to make a delicious soup or stew! Soups and Stews 101 offers a delicious recipes in a variety of cuisines, including Italian, Mexican, Southwestern, French, Middle Eastern, and Asian, to name a few We’ve chosen some fantastic main-dishes in the Hearty Soups, Chowders, Chilis, and Stews chapters, as well as delicious holiday and special occasion recipes, such as White Bean and Sweet Potato Soup with Cranberry Coulis, Sweet and Spicy Lobster Tail Soup, and Irish Lamb Stew We’ve included some of our basic family favorites, like Easy Mexican Corn and Bean Soup, Old Hickory Chili with White Beans, and Classic Chicken Noodle Soup And we’ve also picked several vegetarian options—including Crunchy Vegetable Soup, Ginger Pumpkin Soup, and Hot-and-Sour Cabbage Soup—as well as some delicious fish and seafood recipes, like Southern Gumbo and Squash and Scallop Soup Contributors to Soups and Stews 101 include Sue Spitler, editor of the “1,001” series that includes such titles as 1,001 Best Low-Fat Recipes; Rick Brown, author of 1,001 Best Grilling Recipes; and Dave DeWitt, author of 1,001 Hot and Spicy Recipes; and Viktorija Todorovska, author of The Puglian Cookbook We thank them for their wonderful recipes, and we hope you enjoy the ones we’ve picked out as our favorites! —Kate and Perrin www.Ebook777.com Kitchen Equipment Basics If you are a newer cook, or it’s been a while since you’ve spent time in the kitchen, here is some helpful information that will make it easy to jump into Soups and Stews 101 recipes Appliances We’re sure you know this already, but your kitchen should include the following standard set of appliances Pretty Much Mandatory • Refrigerator/freezer (set to about 34°F to 38°F [1°C to 3°C], or as cold as you can get it without freezing vegetables or drinks) • Freezer (if yours is not frost-free, you’ll periodically need to unplug it to defrost your snow-filled box) • Stove/oven (make sure to keep the oven very clean, as burnt foods and other odors can affect the taste of your food) • Microwave (again, make sure it’s clean and ready for use), because it’s great for defrosting • Blender (and not just for beverages and soups—you can use it in place of a food processor or an immersion blender in some instances) • Hand mixer (you can always stir by hand, but sometimes, the hand mixer is indispensable) Optional • Food processor • Immersion blender • Stand mixer • Slow cooker Pots and Pans The following are useful basic equipment for any kitchen • Stockpot (8 to 10 quarts [7.6 to 9.5 L]) • Dutch oven (5 to quarts [4.7 to 5.7 L]) • Pancake griddle • Large stockpot with lid (6 to quarts [5.7 to 7.6 L]) • Large skillet with lid (10 to 12 inches in diameter [25 to 30 cm]) • Medium skillet with lid (7 to inches in diameter [17.5 to 20 cm]) • Medium and large saucepans with lids (2 and quarts [1.9 to 2.8 L]) • Small saucepan with lid (1 quart [.95 L]) • Glass casserole dish (2 quarts [1.9 L]) • Square cake pan (8 or inches [20 to 22.5 cm]) • Rectangular cake pan (13 by inches [32.5 by 22.5 cm]) Free ebooks ==> www.Ebook777.com • loaf pans (8 inches [20 cm] long) • Muffin pan (12 muffins) • Pie pan (9 inches in diameter [22.5 cm]) • baking sheets General Utensils The following are recommended basics for any kitchen • Cheese grater • Citrus zester • Salt and pepper mills • Kitchen scissors • Vegetable peeler • Can opener • Cooling rack • Kitchen timer • Cutting boards • Pot holders • Kitchen towels Storage and Paper Supplies Either in a handy drawer or on a shelf, make sure you have all of these items within easy reach • Plastic or glass storage containers (5 to 10, varying sizes) • Aluminum foil • Plastic wrap • Parchment paper • Small zip-top bags • Large zip-top bags • Muffin cup liners www.Ebook777.com Basic Ingredients List for Soups and Stews Cooking This section includes the basics that you should have on hand, but this is by no means a comprehensive list for every recipe in this book If you have these ingredients as a starting point, however, you’ll be in great shape to tackle almost any of the Soups and Stews 101 recipes! Seasonings and Flavors • Allspice • Basil • Bay leaves • Black pepper • Cayenne pepper • Chili powder • Cinnamon • Curry powder • Cumin • Dry mustard • Ginger • Italian seasoning • Nutmeg • Oregano • Paprika • Red pepper flakes • Rosemary • Sugar • Salt • Thyme General Ingredients • Bacon • Bell peppers • Broth (chicken, beef, and vegetable) • Butter • Canned tomatoes • Carrots • Celery Free ebooks ==> www.Ebook777.com • Dry white wine • Flour • Garlic • Green chilies • Honey • Hot pepper sauce • Lemon juice • Milk • Olive oil • Onions • Potatoes • Quick-cooking barley • Red wine vinegar • Rice vinegar • Soy sauce • Tomato sauce • Vegetable oil • White wine vinegar • Worcestershire sauce Canned Beans • Black beans • Black-eyed peas • Cannellini beans • Garbanzo beans • Great Northern Beans • Kidney beans • Lentils • Navy beans www.Ebook777.com Common Cooking Terms You probably are quite familiar with most of these terms If this is your first time cooking or it’s been a while since you’ve been in the kitchen, here is a quick refresher: • Brown: To cook a meat at a high temperature for a very brief period of time in order to seal in the juices and add a tremendous amount of flavor You’ll see this in a lot of this book’s recipes, because it’s a great flavor booster Browning should take no more than or minutes on each side and is done before thoroughly cooking the meat It may be tempting to skip this step, but please don’t…it’s really worth the few minutes in terms of the flavor and texture of the meat once your recipe is complete • Bake: To cook food with dry heat, usually in the oven at a specified temperature • Boil: To cook food in boiling water (212°F [100°C]) on the stovetop • Blanch: A technique that involves immersing food in boiling water for a brief period of time and then immediately transferring into an ice bath in order to stop the cooking process Blanching is an excellent technique for quickly cooking tender vegetables, as it helps them retain their firmness, crispness, and color • Braise: This technique is a combination of browning the surface of meat, which means to cook at a high temperature for a short amount of time, followed by cooking at a lower temperature in a covered pot with liquid for a longer period of time • Broil: To cook over a high heat at a specified distance from the heat source, usually in the oven or in the “broiler” part of the oven • Deep fry: To cook food by immersing it in preheated oil • Grill: To cook over an open flame on a metal framework, grid, or other cooking surface • Roast: To cook meat in an oven in an uncovered dish, usually resulting in a well-browned surface that seals in juices and flavors • Sauté: To cook food over a medium-high or high heat in a skillet or sauté pan in a small amount of oil, water, stock, or other liquid • Steam: To cook food with steam, usually in a steamer rack or basket positioned over (but not immersed in) a pan containing a small amount of water • Stir-fry: To cook over high heat with a small amount of oil; usually requires regular stirring as food is cooking It can be used for several kinds of dishes and is often associated with Asian fare Chicken Vegetable Soup with Orzo Kale or spinach can be used in place of escarole entrée servings 12 ounces (341 g) boneless, skinless chicken breast, cubed cup (150 g) chopped onion cup (128 g) sliced carrots cup (120 g) sliced celery cloves garlic, minced cups (1.19 L) chicken broth medium zucchini or yellow summer squash, sliced cup (75 g) sliced mushrooms 1⁄2 teaspoon dried thyme leaves 1⁄2 teaspoon dried oregano leaves 1⁄2 cup (95 g) uncooked orzo 1⁄2 cup (67 g) frozen peas medium leaves escarole or kale, sliced or coarsely chopped Salt and pepper, to taste tablespoons grated Romano cheese Sauté the chicken in a lightly greased large saucepan until cooked, about minutes; remove it from the saucepan Add the onion, carrots, celery, and garlic to the saucepan and sauté until the onion is tender, about minutes Add the broth, zucchini, mushrooms, and herbs; heat to boiling Stir in the orzo, peas, and escarole; reduce heat and simmer, uncovered, until the orzo is al dente, about minutes Season with salt and pepper Sprinkle each bowl of soup with cheese Easy Chicken Stew entrée servings can (103⁄4 ounces [305 g]) condensed cream of chicken soup 1⁄4 cups (296 mL) milk cup (237 mL) water pound (454 g) boneless skinless chicken breasts, cubed (3/4-inch [2 cm]) cup (150 g) sliced onion package (10 ounces [284 g]) frozen mixed vegetables, thawed tablespoons cornstarch 1/4 cup (59 mL) cold water Salt and pepper, to taste Combine the soup, milk, and water in a slow cooker; stir in the chicken and onion Cover and cook on low to hours, adding the mixed vegetables during the last 20 minutes Turn heat to high and cook 10 minutes; stir in the combined cornstarch and water, stirring to minutes Season to taste with salt and pepper Free ebooks ==> www.Ebook777.com Lemongrass–Gingered Chicken Wonton Soup You can buy ground chicken from your butcher, but be sure to specify that the skin should be removed before grinding Or you can use a food processor with a sharp blade to chop your own chicken, but use the pulse mode to get the proper consistency 8–10 servings pound (454 g) ground chicken (dark meat) 1/2 cup (15 g) finely chopped spinach leaves 1/4 cup (24 g) shredded fresh ginger stalks lemongrass, minced 1/2 tablespoons finely chopped fresh Asian chilies (or substitute serranos) 1/2 tablespoons sherry tablespoon soy sauce teaspoon ground ginger 40 to 50 prepared wonton skins quarts (1.90 L) Wonton Soup Broth (recipe follows) Peanut oil as needed Chopped parsley for garnish In a bowl, combine the chicken, spinach, fresh ginger, lemongrass, chilies, sherry, soy sauce, and ground ginger Mix well and let sit for 30 minutes Spoon teaspoon of the filling onto a wonton skin, fold the skin over, and press firmly to seal Repeat until all the filling is used Heat the Wonton Soup Broth in a large pot Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about to minutes Transfer the wontons to paper towels to drain Place or wontons in each soup bowl, ladle the broth over them, and garnish with the parsley Wonton Soup Broth Chileheads requiring more pungency than the wontons will provide can add five or six whole chile pods (such as santaka or piquin) Remove the chiles before serving Makes 31/2 quarts (3.44 L) 1/2 quarts (3.44 L) chicken broth teaspoons (10 mL) ground ginger teaspoon (5 mL) five-spice powder teaspoons (10 mL) sugar tablespoon (15 mL) hoisin sauce tablespoons (30 mL) Chinese rice wine cup (236 mL) chopped green onions, cut diagonally into 1/8-inch (250 mm) lengths In a large pot, heat the broth over high heat Add the ginger, five-spice powder, sugar, and hoisin sauce Bring to a boil, then reduce the heat to medium Add the rice wine and cook for minutes www.Ebook777.com Mediterranean Curried Stew entrée servings pound (454 g) pork tenderloin or boneless, skinless chicken breast, cubed (3⁄4 inch [2 cm]) cans (14 1⁄2 ounces [411 g], each) diced tomatoes, undrained can (15 ounces [426 g]) garbanzo beans, rinsed, drained small eggplant, unpeeled, cubed (1 inch [2.5 cm]) 1⁄2 cup (75 g) sliced onion 1⁄2 cup (75 g) chopped green bell pepper 1⁄2 cup (60 g) celery cloves garlic, minced 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon curry powder 1⁄2 teaspoon ground cumin 1⁄8 teaspoon cayenne pepper cup (124 g) cubed zucchini cup (210 g) butternut squash 1–2 tablespoons cornstarch 1/4 cup (59 mL) cold water Salt and pepper, to taste Rice, cooked tablespoons (31 g) raisins tablespoons (20 g) toasted slivered almonds Combine all the ingredients, except the zucchini, butternut squash, cornstarch, water, salt, pepper, rice, raisins, and almonds in a 6-quart (5.69 L) slow cooker; cover and cook on high to hours, adding the zucchini and butternut squash during the last 20 minutes Stir in the combined cornstarch and water, stirring to minutes Season to taste with salt and pepper Serve over rice and sprinkle with raisins and almonds Simple Beef Stew Serve this Italian-seasoned beef stew over noodles, rice, or Microwave Polenta entrée servings pounds (908 g) lean beef for stew, cubed (1 inch [2.5 cm]) medium onions, chopped cloves garlic, minced 1⁄2 cup (119 mL) beef broth 1⁄2 cup (119 mL) dry red wine teaspoons dried Italian seasoning can (14 1⁄2 ounces [411 g]) Italian plum tomatoes, undrained, chopped Salt and pepper, to taste Cook the beef in a lightly greased Dutch oven over medium heat until browned, 10 to 12 minutes Add the onions and garlic, and cook until lightly browned, to minutes Add the broth, wine, Italian seasoning and tomatoes with liquid; heat to boiling Reduce heat and simmer, covered, until the beef is tender, to 1⁄2 hours Season to taste with salt and pepper Free ebooks ==> www.Ebook777.com Cubed Steak Stew Beef cubed steaks are quick-cooking and make it possible to have beef stew in less than 45 minutes entrée servings 1⁄2 pounds (681 g) lean beef cubed steaks, cut into strips (2 x 1⁄2 inch [5 cm x 13 mm]) tablespoons all-purpose flour 1⁄2 teaspoon garlic powder tablespoon olive oil large onion, thinly sliced can (14 1⁄2 ounces [411 g]) diced tomatoes with Italian herbs, undrained can (8 ounces [227 g]) tomato sauce medium potatoes, cubed package (10 ounces [284 g]) frozen peas and carrots Salt and pepper, to taste Coat the beef with the combined flour and garlic powder; cook in oil in a large skillet over medium heat until browned, about 10 minutes Add the onion, tomatoes with liquid, and tomato sauce; heat to boiling Reduce heat and simmer, uncovered, until the meat is tender, about 30 minutes, adding the potatoes, peas, and carrots during the last 10 minutes Season to taste with salt and pepper Teriyaki Beef Stew The stew can also be served over whole-wheat thin spaghetti or any cooked grain entrée servings 12–16 ounces (341–454 g) lean beef round steak, cut into thin strips medium onion, cut into thin wedges tablespoon minced gingerroot teaspoons olive oil 1⁄2 cups (356 mL) beef broth tablespoons teriyaki sauce carrots, thinly sliced cups (176 g) small broccoli florets Salt and pepper, to taste ounces (227 g) noodles, cooked, warm Sauté the beef, onion, and gingerroot in oil in a Dutch oven over medium heat until the meat is browned, to minutes Add the broth and teriyaki sauce; heat to boiling Reduce heat and simmer, covered, until the beef is tender, about 45 minutes, adding the carrots and broccoli during the last 10 minutes Season to taste with salt and pepper; serve over noodles www.Ebook777.com Harvest Stew entrée servings pounds (908 g) lean beef stew meat, cubed (1 inch [2.5 cm]) cups (630 g) cubed butternut squash medium tomatoes, chopped cup (237 mL) beef broth 1⁄2 cup (75 g) chopped onion 3⁄4 teaspoon dried marjoram leaves 3⁄4 teaspoon dried savory leaves medium zucchini, cubed Salt and pepper, to taste cups Microwave Polenta (recipe follows) Combine all the ingredients, except the zucchini, salt, pepper, and Microwave Polenta, in a 6-quart (5.69 L) slow cooker; cover and cook on low to hours, adding the zucchini during the last 45 minutes Season to taste with salt and pepper Serve over Microwave Polenta Microwave Polenta About cups 1⁄3 cups yellow cornmeal 1⁄2 teaspoon salt cups water cup milk medium onion, diced Combine all the ingredients in a 1⁄2-quart glass casserole Cook, uncovered, on high power to minutes, whisking halfway through cooking time Whisk until smooth, cover, and cook on high to minutes Remove from the microwave, whisk, and let stand, covered, to minutes Veal Stew with Sage entrée servings 1⁄4 pounds (568 g) lean veal leg, cubed (1⁄2 inch [13 mm]) 3⁄4 cup (113 g) chopped onion carrots, sliced ribs celery, sliced cloves garlic, chopped 1⁄2 cups (356 mL) chicken broth 1⁄2 cup (119 mL) dry white wine or chicken broth 1⁄2 teaspoon dried sage leaves 1⁄2 teaspoon dried thyme leaves Salt and pepper, to taste 12 ounces (341 g) egg noodles, cooked, warm Free ebooks ==> www.Ebook777.com Cook the veal in a lightly greased large skillet over medium heat until lightly browned, about minutes; remove and reserve; add the onion, carrots, celery, and garlic and cook until tender, about minutes Stir in the remaining ingredients, except the salt, pepper, and noodles; heat to boiling Reduce the heat and simmer, covered, until the veal is tender, about 30 minutes Season to taste with salt and pepper; serve over noodles Barbecue Pork Stew Barbecue sauce and apple cider are the flavor secrets in this tasty stew entrée servings pound (454 g) pork tenderloin, cubed (3⁄4-inch [2 cm]) medium onion, coarsely chopped large tart apple, peeled, coarsely chopped teaspoon crushed caraway seeds 1⁄2 cups (356 mL) apple cider or apple juice, divided 1⁄2 cup (119 mL) honey-mustard barbecue sauce tablespoons cornstarch cups (280 g) thinly sliced cabbage Salt and pepper; to taste ounces (227 g) noodles, cooked, warm Cook the pork in a lightly greased large saucepan over medium heat until browned, about minutes Add the onion, apple, and caraway seeds and cook until the onion is tender, about minutes Add cup (237 mL) apple cider and heat to boiling; reduce heat and simmer, covered, minutes Stir in the combined remaining 1⁄2 cup (119 mL) apple cider, barbecue sauce, and cornstarch, stirring until thickened, about minute Stir in the cabbage; simmer, covered, until the cabbage and pork are tender, 10 to 15 minutes Season to taste with salt and pepper Serve over noodles www.Ebook777.com Barbecue Pork Stew Free ebooks ==> www.Ebook777.com Rosemary Pork and White Bean Stew entrée servings 1⁄2 pounds (681 g) pork tenderloin, cubed cloves garlic, minced teaspoons olive oil tablespoon all-purpose flour can (15 ounces [426 g]) cannellini or navy beans, rinsed, drained can (14 1⁄2 ounces [411 g]) diced tomatoes, undrained can (14 ounces [397 g]) artichoke hearts, rinsed, drained, quartered 2⁄3 cup [158 mL] chicken broth teaspoons dried rosemary leaves teaspoons grated orange zest Salt and pepper, to taste Cook the pork and garlic in oil in a large saucepan over medium heat until browned, about minutes; sprinkle with the flour and cook for minute Stir in the remaining ingredients, except the salt and pepper; heat to boiling Reduce heat and simmer, covered, until the pork is cooked, about 15 minutes Season to taste with salt and pepper Austrian Pork Stew with Apples and Cranberry Sauce Enjoy this tangy medley of lean pork, fruit, and thyme entrée servings pound (454 g) boneless pork loin, sliced (1⁄4-inch [6 mm]) 1⁄2 teaspoon dried thyme leaves teaspoons butter can (16 ounces [454 g]) whole-berry cranberry sauce large tart apples, peeled, cored, thinly sliced cup (150 g) chopped onion tablespoons brown sugar tablespoon Worcestershire sauce tablespoon apple cider vinegar Salt and pepper, to taste ounces (227 g) egg noodles, cooked, warm Sprinkle the pork with thyme; cook in butter in a Dutch oven over medium heat until browned, about minutes Add the remaining ingredients, except the salt, pepper, and noodles; heat to boiling Reduce heat and simmer, covered, until the pork is tender, about 30 minutes Season to taste with salt and pepper; serve over noodles www.Ebook777.com Acorn Squash Stew with Smoked Sausage Smoked sausage adds great flavor to this chunky, vegetable-rich stew entrée servings ounces (227 g) smoked sausage, sliced (3/4 inch [2 cm]) cups (840 g) peeled, seeded, cubed acorn or butternut squash (3/4 inch [2 cm]) can (14 1⁄2 ounces [411 g]) stewed tomatoes medium onion, cut into thin wedges 1/2 cup (119 mL) beef broth cup frozen peas, thawed Salt and pepper, to taste cups (570 g) cooked brown rice, warm (optional) Combine all the ingredients, except the peas, salt, pepper, and rice, in a slow cooker; cover and cook on high to hours, adding the peas during the last 20 minutes Season to taste with salt and pepper; serve over brown rice Hearty Rosemary Lamb Stew with Sweet Potatoes The pairing of rosemary and lamb is classic, distinctive, and delightful entrée servings pound (454 g) boneless lamb shoulder, fat trimmed, cubed (3/4 inch [2 cm]) pound (454 g) sweet potatoes, peeled, cubed (3/4 inch [2 cm]) 1/2 cups (356 mL) beef broth 1/2 cups (255 g) cut green beans large onion, cut into thin wedges teaspoon dried rosemary leaves bay leaves 1–2 tablespoons cornstarch 1/4 cup (59 mL) cold water Salt and pepper, to taste Combine all the ingredients, except the cornstarch, water, salt, and pepper, in a slow cooker; cover and cook on low for to hours Turn heat to high and cook for 10 minutes; stir in the combined cornstarch and water, stirring to minutes Discard the bay leaves; season to taste with salt and pepper Free ebooks ==> www.Ebook777.com Irish Lamb Stew An Irish comfort food, this simply seasoned stew is always welcome on cold winter evenings entrée servings 1⁄2 pounds (681 g) lamb cubes for stew medium potatoes, quartered medium carrots, thickly sliced cups (474 mL) chicken broth medium onions, sliced 1⁄2 teaspoon dried thyme leaves bay leaf 1/2 cup (67 g) frozen peas, thawed 1/4 cup (59 mL) cold water tablespoons cornstarch 1–1 1⁄2 teaspoons Worcestershire sauce Salt and pepper, to taste Combine all the ingredients, except the peas, cornstarch, water, Worcestershire sauce, salt, and pepper, in a slow cooker; cover and cook on low to hours Add the peas, turn heat to high and cook 10 minutes; stir in the combined water and cornstarch, stirring to minutes Discard the bay leaf; season to taste with Worcestershire sauce, salt, and pepper www.Ebook777.com Key to Recipes These recipes, and many more, can be found in the following Surrey cookbooks: 1,001 Best Grilling Recipes by Rick Browne Grilled Vegetable Soup 1,001 Best Low-Fat Recipes by Sue Spitler Cream of Artichoke and Mushroom Soup 1,001 Best Low-Fat Vegetarian Recipes by Sue Spitler Barley–Vegetable Chowder Roasted Corn and Potato Chowder Sweet Potato and Chipotle Chili White Bean and Sweet Potato Soup with Cranberry Coulis Free ebooks ==> www.Ebook777.com Yellow and White Bean Chili 1,001 Delicious Desserts for People with Diabetes by Sue Spitler Shrimp and Black Bean Soup White Bean and Yellow Squash Chili 1,001 Delicious Recipes for People with Diabetes by Sue Spitler California No-Bean Chili Tortellini and Mushroom Soup 1,001 Delicious Soups and Stews by Sue Spitler Apple Squash Soup Asparagus Lemon Soup Austrian Pork Stew with Apples and Cranberry Sauce Barbecue Pork Stew Bean and Barley Soup with Kale Black and White Bean Chili www.Ebook777.com Black Bean Soup Black Magic Garlic Chowder Black-Eyed Pea and Corn Chower Blizzard Chili Chicken and Corn Soup Chicken Vegetable Soup with Orzo Chili Rio Grande Chunky Chicken and Pasta Soup Cincinnati Chili Classic Chicken Noodle Soup Cream of Tomato Soup Crunchy Vegetable Soup Cubed Steak Stew Dilled Beet Soup Easy Barley and Garbanzo Soup Easy Bouillabaisse Easy Curried Potato Soup Easy Indian Lentil Soup Easy Manhattan Clam Chowder Easy Mexican Corn and Bean Soup Easy Tortilla Chili Florida Avocado and Tomato Chowder Fresh Tomato–Zucchini Chowder Garden Green Soup Garlic and Sweet Pepper Soup Ginger Pumpkin Soup Golden Carrot Soup Herbed Broccoli–Cauliflower Bisque Hot-and-Sour Cabbage Soup Idaho Chowder with Cheese Leek Chowder with Ham Mesquite Chicken Chili Navy Bean and Spinach Soup Old Hickory Chili with White Beans Pork Chili with Greens Potato and Parsley Chowder Potato, Corn, and Canadian Bacon Chowder Quick Gnocchi Chowder with Smoked Turkey Rosemary Pork and White Bean Stew Sausage and Lentil Soup Shrimp–Corn Chowder Simple Beef Stew Spiced Bean Chili with Fusilli Spinach Soup Free ebooks ==> www.Ebook777.com Squash and Scallop Soup Summer Squash Soup Sweet and Spicy Chili Tangy Three-Bean Soup Teriyaki Beef Stew Tex-Mex Chicken and Cheese Chowder Veal Stew with Sage Vegetable–Barley Soup Vidalia Onion Soup Zucchini Soup 1,001 Hot and Spicy Recipes by Dave DeWitt Sweet and Spicy Lobster Tail Soup Bahamian Pumpkin Habanero Cream Soup Caribbean Crab Gumbo Curried Coconut Soup Lemongrass–Gingered Chicken Wonton Soup Poor Man’s Lobster Gumbo Tomoato–Orange Ginger Soup Vietnamese Sweet and Sour Snapper Soup 1,001 Best Slow Cooker Recipes by Sue Spitler Acorn Squash Soup Acorn Squash Stew with Smoked Sausage Bourbon Street Soup Cioppino with Pasta www.Ebook777.com Easy Chicken Stew Harvest Stew Hearty Rosemary Lamb Stew with Sweet Potatoes Irish Lamb Stew Mediterranean Curried Stew Southern Gumbo Thai-Style Shrimp Stew Light and Easy Diabetes Cuisine by Betty Marks Oriental Snow Pea Soup The Puglian Cookbook by Viktorija Todorovska Chickpea Soup White Bean and Escarole Soup ... Vegetable Soup, Ginger Pumpkin Soup, and Hot -and- Sour Cabbage Soup as well as some delicious fish and seafood recipes, like Southern Gumbo and Squash and Scallop Soup Contributors to Soups and Stews 101. .. the Hearty Soups, Chowders, Chilis, and Stews chapters, as well as delicious holiday and special occasion recipes, such as White Bean and Sweet Potato Soup with Cranberry Coulis, Sweet and Spicy... Tail Soup, and Irish Lamb Stew We’ve included some of our basic family favorites, like Easy Mexican Corn and Bean Soup, Old Hickory Chili with White Beans, and Classic Chicken Noodle Soup And